1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still slightly firm, about 11 minutes; drain. 2. Heat olive oil in a large skillet over medium heat and cook and stir broccoli, asparagus, mushrooms, onion, garlic, and 1/2 cup pine nuts until the broccoli and asparagus are tender, about 8 minutes. Season with salt to taste. 3. Melt butter in a large saucepan over medium heat and stir in flour and 1 teaspoon salt until smooth. Slowly whisk in milk until thoroughly combined, bring to a simmer, and reduce heat to medium-low. Simmer sauce, whisking constantly, until thickened, about 3 minutes. 4. Remove sauce from heat and whisk in prepared pesto. Season to taste with salt and black pepper. 5. Pour pesto sauce into skillet with broccoli mixture; gently stir in penne pasta until thoroughly combined. Sprinkle with 1 tablespoon pine nuts to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
